Everything You Need to Know to Love Whiskey

Think it always has to come with a burn? Definitely not, says Jillian Vose, head bartender at New York City's Death + Company and Women & Whiskies Ambassador. With these go-to punches and tips, you'll be calling yourself a good old girl in no time.

Think it always has to come with a burn? Definitely not, says Jillian Vose, head bartender at New York City's Death + Company and Women & Whiskies Ambassador. With these go-to punches and tips, you'll be calling yourself a good old girl in no time.

More

view gallery

01of06

01Of06

01Of06

Grab a glass

Grab a glass

We've all seen those fancy decanter-style glasses, but a classic rocks glass is best. "If you drink whiskey out of a highball glass, you're too far away to get the aroma and therefore can't really taste it, as most of what you taste is the smell," says Vose. "Using glassware that tulips in too much is going to make the whiskey seem more harsh to the nose as it won't be able to breathe and all the aroma will be concentrated into a smaller opening."

Courtesy of the company

01Of06

Sip like a pro

Sip like a pro

"Don't just knock it back—your night and next morning will be a lot less painful," says Vose. She recommends bringing your nose over the edge of the glass to sniff about three times—this gives you the best sense of the aromas that make each whiskey different. Then sip, coating your mouth and throat. "This makes sure it hits every taste bud."

Grab a glass

We've all seen those fancy decanter-style glasses, but a classic rocks glass is best. "If you drink whiskey out of a highball glass, you're too far away to get the aroma and therefore can't really taste it, as most of what you taste is the smell," says Vose. "Using glassware that tulips in too much is going to make the whiskey seem more harsh to the nose as it won't be able to breathe and all the aroma will be concentrated into a smaller opening."

Courtesy of the company

2Of6

Sip like a pro

"Don't just knock it back—your night and next morning will be a lot less painful," says Vose. She recommends bringing your nose over the edge of the glass to sniff about three times—this gives you the best sense of the aromas that make each whiskey different. Then sip, coating your mouth and throat. "This makes sure it hits every taste bud."

Courtesy of the company

Advertisement - Continue Reading Below

3Of6

Add water

Once you've analyzed whether or not you like a whiskey, you can add a bit of water or a piece of ice and see how it changes. "Adding water to any spirit 'opens it up,' meaning the water breaks some of the bonds in the whiskey," explains Vose. "This sometimes make more aromas come out and/or changes them, especially in higher-proof whiskeys." This highball is how they serve it in Japan—just enough added to highlight the subtle flavors.

Fill a Collins glass with ice. Pour ingredients over ice and stir gently to combine. Serve.

Courtesy of the company

4Of6

Try a lower proof

Let us repeat: Whiskey is not just single-malt scotch. There are excellent new bourbons, ryes, and blends out there, perfect for sipping and mixing. "Sometimes we think that whiskey will put us on our butts after one," says Vose. "Don't get me wrong: There are some out there that have that capability, but there are some lower-proof options too. Ask your bartender about whiskies that are under 45 percent. Editor's note: The Hibiki 12-year Japanese Blended Single Malt, used in this cocktail, is 43 percent and so smooth.

Combine first four ingredients in a cocktail shaker with ice. Shake very hard and strain. Top with sparkling wine.

Courtesy of the company

Advertisement - Continue Reading Below

5Of6

Skip the premade mixes

Fresh ingredients are key, says Vose. "Instead of using premade store-bought ones, make syrups and press fresh juice at home. All you need is a hand press and a bag of citrus fruit. As for syrups, use an equal amount of sugar and water for a sweetener. To make a rich, organic syrup, use raw sugar cane or demerara, which makes for a mean Old Fashioned. Just mix a teaspoon with some bitters and add to whiskey. Garnish with a lemon and orange peel and you have a fabulous, timeless cocktail—like the Bullseye—in minutes."

Combine all ingredients in a cocktail shaker with ice. Shake very hard; strain with a hawthorne strainer into a coupe. Serve.

Courtesy of the company

6Of6

Now, stock your bar

"What's great about whiskey is that there are so many different styles that can work for many different palates," says Vose. "Stock up on a lower-proof mixable whiskey, a higher-proof bourbon for sipping over ice or using in Old Fashioned, and a couple different scotches. This cocktail, made with a classic Islay scotch, is burly, rich, and great for sipping after dinner."